Prep Time: 35 min.
Cook Time: 10 min.
Yield: 6-8 servings
3 cups of uncooked elbow macaroni
2 (6 ounce) cans of Bumble Bee Solid White Albacore in water, drained & flaked
1 ½ cup of thawed peas
1 medium red onion, coarsely chopped
1 cup sweet bread & butter pickle chips, coarsely chopped
4 hard-boiled egg whites, coarsely chopped
1 ½ cups of mayonnaise
6-8 tablespoons pickle juice (from the bread & butter pickle jar)
Kosher salt and freshly ground black pepper
Cook the macaroni according to the package directions, drain and let cool. Add the cooled pasta to a large bowl. Add the peas & boiled eggs. Pulse the drained & flaked tuna, red onion & pickles together with 2 tablespoons of the pickle juice, in a food processor for 3 – 4 pulses. Now add the pulsed tuna mixture to the pasta. Add the mayonnaise to a small bowl and thin with the remaining pickle juice, a few tablespoons at a time or to taste. Dress the macaroni with the mayo dressing and season if desired with kosher salt and pepper. And maybe a teaspoon of red pepper flakes (optional).
Make the salad ahead of time and refrigerate for at least one hour or up to 1 day before serving.
MAINE RECIPES > SOUPS & SALADS > TUNA PICKLE MACARONI SALAD
COURTESY OF GAYWEDDINGSINMAINE.COM
This Tuna Pickle Macaroni Salad is a great take on the classic summer salad and perfect for all those cookouts, picnics and summer parties that kick off summer in Maine. Even people who don't love tuna will devour this salad! The macaroni gets mixed up with the tuna & pickles for a delicious Tuna Pickle Macaroni Salad ~ perfect for a summer BBQ, picnic or party!